DEPARTMENT/
BUSINESS: / Burlington Kitchen at The Devonshire Arms Hotel & Spa
REPORTS TO: / General Manager
SUPERVISES: / All kitchen staff (Burlington and C & B)
SALARY: / Competitive plus circa. £2,000 service charge per annum
HOURS OF WORK: / Minimum of 48 per week (4/7 Days)
Devonshire Hotels & Restaurants, owned by the Duke and Duchess of Devonshire are committed to providing quality products and services to Guests and Employees alike.
We recognise the importance of finding the right person for the job – people with passion for the industry coupled with a desire to progress, yet remaining focused on creating a very unique experience for our Guests.
PURPOSE OF THE JOB:
To lead the kitchen team in the daily preparation and service of food. To continually strive for exceptional standards whilst adhering to strict health & safety regulations. To be proactive in the financial management of the kitchen and restaurant. To produce food to a Michelin star level.
MAIN DUTIES:
· To ensure strict hygiene controls are kept.
· To ensure that food is prepared and presented to the highest standards as required by the Hotel and to supervise the whole kitchen.
· To oversee the menus and to manage the kitchen team in developing new ideas and progress continual improvements.
· To manage the rotation of stocks and correct storage procedure ensuring the appropriate stock level. To manage any irregularities in stock control.
· To liaise closely with all sections of the front of house to ensure efficient service and maintain high levels of communication with colleagues and other staff.
· Ensure that food product is not wasted and that standard recipes are adhered to at all times.
· To supervise and check every dish sent from the section to ensure standards are maintained.
· Control GP in line with budget.
· To be proactive in staff training and development.
This list of duties is not exhaustive and additional duties may be required within reason for the better fulfilment of the role and the needs of the business.
GENERAL RESPONSIBILITIES:
· To complete all Health & Safety and Job Skills training as required.
· To work in accordance with company Health & Safety guidelines especially in relation to Hazard and Accident
· To be responsible for your own health and safety and that of your colleagues, in accordance with the Health and Safety at Work Act (1974) and relevant EC directives.
· To provide a healthy and comfortable working environment, smoking is prohibited throughout the Hotel.
· To undertake any training/coaching required by the Company to enable you to perform your duties effectively.
PERSON SPECIFICATION:
· Must have at least one years’ experience at Sous Chef level or above in a similar establishment. (3 rosette minimum).
· Must be willing to work varied shifts.
· Good communication skills are essential.
· Must be committed to improving the business.
· You will maintain high standards of appearance and personal hygiene and always be suitably dressed in clean uniform. This includes adequate non-slip shoes.